| 1 | Melt the 4 tbs butter and pour over bread crumbs. |
| 2 | Add pecan meats and toss lightly. |
| 3 | Stuff mixture into pheasants and truss birds. |
| 4 | Combine the flour, salt and pepper, and lightly sprinkle over pheasants. |
| 5 | Melt the other 4 tbs butter in heavy frying pan. |
| 6 | Brown each pheasant on all side and transfer to a roasing pan. |
| 7 | Add hot water and sherry to the browned birds. |
| 8 | Cover and bake at 350 °F for 1 hour. |
| 9 | Baste with liquid every 15 minutes. |
| 10 | Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. |
| 11 | Remove birds to a platter and keep hot while you thicken the dripping for gravy.. |
| 12 | Serves 6 |
